Materials:
6 kg of old tofu, 50g of pepper noodles, 5g of white pepper15g, 250g of pepper noodles, 250g of salt, and 250g of high-alcohol grain liquor above 52 degrees.
Exercise:
1. Buy fresh old tofu, drain the water, cut the tofu into 2-3 cm square thick slices, put them in cartons, and cover them with clean corn leaves or straw (or use a steamer or bamboo sieve). Note: 1) Tofu needs to be placed in multiple layers, with a gap of more than 3 cm between the upper and lower layers. 2) corn leaves cover tofu. The contact surface between the side and the carton should also be covered with corn leaves to prevent water evaporation. Cover with Mucor in a cool place.
2. Tofu should be stored for about 12 days to about 18 days. When the tofu grows Mucor and the surface becomes soft, it can be processed into sufu.
3. Mix salt, pepper powder, pepper powder and pepper powder in a proper proportion for later use. (Zanthoxylum bungeanum and Zanthoxylum bungeanum can be fried in a clean oil-free iron pan and crushed by a cooking machine; Pepper can be bought in the supermarket.
4. Soak the moldy tofu in high-alcohol liquor (I used 52-degree Red Star Erguotou this time instead of buying Sichuan high-alcohol liquor. It's best to put the tofu blocks in the white wine and pour the wine evenly outside the tofu with a small spoon.
5. Put the tofu into the mixture of salt, Chili powder, pepper powder and pepper powder, scoop the powder onto the tofu with a small spoon, and evenly coat the seasoning around it.
6. Neatly code into the altar. Seal the jar and eat it every other day. The longer the time, the stronger the fragrance. There is no problem in keeping it for one year.